Lenten Oreo Cookies

8 servings

90 minutes

Vegan 'Oreo' cookies are a refined treat inspired by the legendary American dessert. Its history traces back to the classic 'Oreo' cookie, but here it is adapted for those following a vegan diet. The rich chocolate flavor with subtle hints of vanilla makes it particularly tempting, while the crunchy texture perfectly complements the soft, sweet filling. This dessert is great for tea time and can be paired with plant-based milk or served as a standalone treat. It creates an atmosphere of coziness and pleasure, allowing one to enjoy a familiar taste in a new vegan version. Each spoonful of cocoa and pinch of vanilla in the recipe contributes to a rich flavor and aromatic texture, making these cookies an excellent choice for sweet lovers regardless of their dietary preferences.

Energy value per serving

• Calories: 374.2
• Proteins: 3.6g
• Fats: 21.3g
• Carbohydrates: 44.2g

Ingredients

• Wheat flour: 125 g
• Cocoa: 30 g
• Powdered sugar: 250 g
• Margarine: 200 g
• Vanilla extract: 1 tsp
• Vanillin: pinch
• Soda: pinch
• Salt: pinch

Cooking steps

1. Prepare the ingredients.

2. In a large bowl, mix flour, cocoa powder, baking soda, salt, and 70 grams of powdered sugar.

   Required ingredients:

   • Wheat flour: 125 g
   • Cocoa: 30 g
   • Powdered sugar: 250 g
   • Soda:  pinch
   • Salt:  pinch

3. Add vanilla extract and 140 grams of cubed margarine. Beat at medium speed for 5–10 minutes.

   Required ingredients:

   • Vanilla extract: 1 teaspoon
   • Margarine: 200 g

4. Lay the dough on plastic wrap, cover with another layer of wrap. Roll out to a thickness of about 0.5 cm.

5. Line the baking tray with parchment paper. Dust the cookie cutter with flour. Cut out cookies about 5 cm in diameter and carefully transfer them to the tray.

6. Bake the cookies in the oven for 10-12 minutes at 180 degrees. Then transfer them to a rack to cool.

7. While the cookies are baking, prepare the filling. In a saucepan over low heat, mix 180 grams of powdered sugar, 60 grams of margarine, and a pinch of vanillin, stirring constantly. When the ingredients form a thick paste, remove from heat and cool. It's very important not to heat the mixture too much; otherwise, it will separate.

   Required ingredients:

   • Powdered sugar: 250 g
   • Margarine: 200 g
   • Vanillin:  pinch

8. Roll out the filling between two layers of food film just like dough. Cut out circles of filling using the same cutter (or a smaller one).

9. Place the filling between two cookies.

10. Serve with your favorite plant-based milk.